The term ‘chemical cleaning’ can stir negative connotations and often leads to concerns on the health and safety of end users – but are ‘all-natural’ solutions better, safer alternatives?

‘Chemical’ has come to mean something that is hazardous, unnatural and dangerous to one’s health. But, the exact dictionary definition of a chemical is actually described as ‘A substance with a distinct molecular composition that is produced by or used in a process to produce a change in another substance.’

While a chemical can be created by, and is more commonly associated with artificial processes, chemicals can be produced naturally. For example, simple everyday chemical compounds include water (Oxidane) and salt (Sodium Chloride). In fact, all living creatures and the entire universe are comprised of chemicals.

In comparison, certain natural-occurring chemicals can be very dangerous – For example, organically grown apricots and cherries naturally contain a compound within their stone that creates poisonous cyanide when eaten! Therefore this logic of ‘natural equals safer’ is not necessarily true. It’s important to understand the effect both types of  ‘natural’ and ‘chemical’ cleaning  may have on the human body or the environment.

With education and awareness around the effects of chemicals on the environment, there has been increasing focus on ‘green cleaning’ products, in which chemicals have been specifically formulated to reduce the impact on the environment and end-users.

While those of us in the chemical industry know where to find the relevant hazardous substance information of a product  — such as on a Safety Data Sheet (SDS) — it is much more difficult for the average customer to be able to find, understand, or even access such information.

While there are dangerous and harmful chemicals that exist for particular purposes, with the advent of ‘green cleaning’ there are more choices than ever for customers in safer, environmentally-friendly and lower-risk chemical cleaning. The key is information and understanding of the risks and impacts of such substances, and what is definitively clear is that with the knowledge of the wide range of cleaning products available, the word ‘chemical’ need not be so terrifying after all.

Something we are often going on about is false economy through the use of cheap cleaning products.

With operating margins internationally being squeezed to breaking point, operators are looking for absolute value from every dollar spent servicing and maintaining their businesses. So it’s no surprise to learn that professionals are attempting to shop smarter to make their money go further. In a recent P&G UK survey, operators admitted however that purchasing attractively priced product ended up costing them more in the long run.

Not only are operators using proportionally more cheap cleaning product to do the same job, there are also additional “hidden” costs relating, in part, to things like compliance and quality. Poor labelling and brief or unreadable instructions resulted in product overuse, or incorrect product being used or wasted/discarded and even accidental mis-use. Contaminated or poorly formulated product (two factors going hand on hand with cheap product) resulted in return and replacement administration costs and in some cases an inability to clean critical areas. Other less tangible aspects included a lack of training and support from cheaper suppliers and confusion and lack of faith from staff, leading to a return to previous brands.

The study also showed operators focussed on price were more likely to skip or reduce cleaning frequency or thoroughness – another false economy trap that can reduce the equipment life-span and can increase incidents of customer and staff food poisoning through reduced surface and hand hygiene standards.

Smart operators know lowest overall costs are achieved with a focus on a quality, concentrated, compliant and supported product offer. Don’t get caught in the cheap-trap!

The brainchild of 21 year old Dutch entrepreneur (Boyan Slat), the Ocean Clean Up project,  is intended to clean up plastic from our world’s oceans – largely using the ocean’s own current.

In June 2014, Boyan teamed with scientists and engineers to make his Ocean Clean Up project a reality.  In simple terms, the plan was to deploy a huge V-shaped, floating barrier system below the ocean surface – anchored to the seabed. Sea life is often lost when they consume or are entangled in plastic waste, so ensuring their safety was a priority.   Sea currents flowing beneath its booms would allow fish to escape and plant life to live.  While the project won’t eliminate all plastic pollutants in our oceans, they think it will eliminate 99%.

By December last year, the first testing area in Dutch waters begun…we can’t wait to hear how things went.

But, what happens to the collected waste?

Large corporations have indicated their interest in buying the waste plastic – ensuring the project’s revenue will help fund future clean ups.

How we are helping?

To begin with, the majority of our packaging is designed to minimise the requirement for multiple, smaller, containers – simply refill an applicator.  Secondly, all our containers are fully recyclable – simply wash them and place in your plastic recycling or reuse.  Upcycling your container is also a fun (and creative) use.

Chemical Solutions is committed to increasing our role here and a number of prototype recycling collection projects are underway, on which we will keep you posted.

How you can help?

Recycle, Reuse and upcycle!

Eco are running a challenge in July to help reduce plastic waste – Click here to learn a little more and register.

The Food Act 2014 has now officially been in effect asof the 1st March 2016 last week. There was a press release by MPI to announce the occasion and in case you missed it, you can find it here.

So what changes does it bring for everyone working in the food industry? For starters, it means that anyone starting a new business must now follow the new law. However, existing businesses have longer to make changes, and should check the transition timetable.

To better understand and follow the new law there are helpful resources on the MPI website. A good place to start is by visiting the “Where Do I Fit?” link on the Food Act 2014 page to see how the law applies to your business.

MPI have also released useful online and printable resources to guide you through the new law including:

• Food Act 2014 Posters aimed at raising awareness of the Act and encouraging businesses to find out what they need to do.
• Food safety posters that could be displayed in the kitchens of businesses such as restaurants and cafes.
• A Food Act 2014 map, especially designed to navigate new businesses through the law and get them started. It also gives a good overview of the law and the range of businesses it applies to.

If you require more help with the Food Act 2014 or need help with food safety, contact the MPI food safety helpline on 0800 00 83 33, or email info@mpi.govt.nz.